sunshine soup

NutriSue - sunshine soup

It’s been cold and rainy for days now and we haven’t seen the sun for what seems like an eternity.
So when the weather is dreary, and you need a bowl of sunshine, this is a great comforting soup.

You’ll notice that the onions and garlic aren’t fried in oil, so no extra fat is added.
This soup gets quite thick the next day; you can thin it out a bit with water or broth, but it also makes an excellent sauce if left thick. Nice with grilled veggies and brown rice. Because you blend this soup with a food processor or immersion blender, you don’t have to cut the squash, onion or garlic very small.
I cut each one about the same size though, as it helps them cook to tender at the same time.
This soup goes nicely with my herbed, gluten-free crackers.

sunshine soup  (curry ginger squash soup)
1 medium-sized butternut squash, peeled and cut into 1/2-inch pieces (about 5-6 cups) I find that a potato peeler works great to remove the skin!
1 large yellow onion, roughly chopped 3 medium garlic cloves, roughly chopped
1 cup apple sauce* (homemade or store bought with no sugar added)
1 tbsp chopped, fresh ginger 1 tsp turmeric powder (you can also use 1 heaping tsp of fresh turmeric, finely minced)
1 tsp curry powder 1 tsp garam masala (optional) ½ cup vegetable broth (to sauté the onions, garlic, etc.)
4 cups vegetable broth 6 oz can coconut milk salt & white pepper to taste
* if you don’t have any apple sauce, you can add a diced apple.

  • heat ½ cup of broth in a medium soup pot and ‘sauté’ the onion in the broth, over low heat for about 5 minutes, stirring frequently, until the onions are translucent
  • add the garlic and ginger, and continue to sauté for another minute
  • add the turmeric, curry powder and garam masala (if using), and mix well
  • add the squash and 4 cups of broth, and mix
  • bring to a boil on high heat
  • once it comes to a boil reduce the heat to medium-low and simmer uncovered
  • add the apple sauce and cook until the squash is tender (about 10 minutes)
  • let the soup cool slightly and using an immersion blender or food processor, blend with the coconut milk
  • blend until smooth, about 1 minute (thin with a little broth if needed)
  • season to taste with salt and white pepper

Once when I was making this soup, I was steaming some apples and pears in a pot with a bit of water and added one of the steamed pears to this soup, in place of the apple sauce. I also added a bit more minced ginger. It was really delicious. I saved the water from steaming the fruit and the next day added it to the soup, which had thickened as it cooled. The steaming water was perfect for thinning it out and added just a bit of nice sweetness.


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